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FooD culture IN America 1890s The Boston Cooking-School Maga- zine of Culinary Science and Domestic Eco- nomic Chateau Montelena and a 1973 cabernet sauvignon from Stag’s1978 LeapJulia ChildWine &Cellars, Company both from Napa Valley, Calif. s becomes the firstA successful T foodIMELINE Yan Can Cook airs on public television. publication1896 in the United States. Bos- ton Cooking-School Cookbook , with Chef Martin Yan, First edition of Fannie Farmer’s introduces American audiences to Chinese 1907 is published. cuisine1979 Julia on public Child &television. More Company Pike Place Market opens in Seattle. airs on public television. After the price of onions increases, city Gardena Farmer’s Market opens in California, one of the first councilman Thomas Revelle proposes the market as in1980 the state. Bon Appétit Cook’s Food & Wine a way of cutting out the middleman. Approximately 10,000 shoppers arrive the first day the market is open The Julia Child & More, Companyand magazines are and1930 buy all the produce brought by eight farmers. first published. cookbook wins the National Clarence Birdseye, who had developed the Book1983 Award Dinner in at the Julia’s “current interest” category. technology for flash freezing vegetables, begins test marketing them in grocery stores under the 1986 airs on public television. Birds1931 Eye brand. The Joy of - Cooking Agricola is founded in Italy to combat the growth of The first edition of fast food and the loss of local cuisine. “The Slow Food Move 1941 Gourmet , by Irma Rombauer, is published. ment,”1991 as it comes to be called, soon spreads to the U.S. 1944 magazine debuts. The American Institute of Wine & Food is founded - by Julia Child and vintner Robert Mondavi with the mission Birds Eye leases insulated “to enhance the quality of life through education about what railroad cars, making it possible to dis we1993 eat Juliaand drink.”Child’s Cooking with Master Chefs tribute1945 frozen food nationally. airs. Chef and cookbook author James Beard has a short-lived1947 cooking show on television. The Food Network, a cable television channel devoted to cooking programs, begins airing Betty Crocker cake mixes are first sold in November 23, turning Emeril Lagasse and grocery1948 stores. Cook’s Illustrated other chefs into celebrities. 1994 In Julia’s Kitchen with Master Chefs - Dione Lucas, an EnglishwomanTo the Queen’s and Tastethe first magazine launches. woman to graduate from Le Cordon Bleu, has a airs. Her Cam televised cooking show, . It bridge, Mass., kitchen is equipped with lights and cameras runs for a year on CBS. andSaveur used as the set for the show. McDonald’s, founded in 1940, reopens as a drive-in 1996 Baking with Julia restaurant1949 featuring hamburger for 15 cents. magazine is launched. 1999 Julia and Jacques Cooking at Home 1953 Julia Child attends Le Cordon Bleu in Paris. airs on public television. 1955 C.A. Swanson and Sons introduces the TV dinner.- (with friend and acclaimed French Chef- James Beard establishes the James Beard Cook Jacques Pépin) airs. ing School in1961 New MasteringYork City. the Art of French Cooking Iron Chef - The Food Network begins airing dubbed ver sions of , a flashy Japanese television show featur by Julia Child, Simone Beck and Louisette ing a cooking competition between chefs that began airing Bertholle1963 The is Frenchpublished. Chef in2000 Japan America’s in 1993. Test Kitchen begins airing on launches on public television. public television; it is filmed in a studio Julia Child is made a chevalier de la Légion d’Honneur by the at WGBH Boston. The show initially runs in black French2001 government for her contributions to haute cuisine. and white; it is filmed in color starting in 1970. It is- produced until 1973, becoming the longest-running Julia Child, Robert Mondavi and other food-and-wine television show in the history of public television. Ju notables found Copia: The American Center for Wine, Food lia Child is 50 when the show starts. and the Arts in Napa Valley, Califl, a location for classes, tastings and art exhibits. McDonald’s opens a 500th location and has served Julia Child gives her Cambridge kitchen to the Smithsonian more than one billion hamburgers. The company’s net 2005 Iron Chef America income1965 exceeds $1 million. National Museum of American History in Washington, D.C. 2006 Top Chef Julia Child wins a George Foster Peabody Award debuts on the Food Network. 1966 recognizing excellence in radio and television. begins airing on the 2009 Julia Child becomes the first PBS personality Bravo channel. 1972 American Cookery Gourmet to win an Emmy Award. on october 6, Condé Nast announces it will stop 2008 1973 JamesThe Frugal Beard’s Gourmet is published. - publishing . Copia: The American Center for Wine, Food and the , with host Jeff Smith, be 2010 gins airing at a Tacoma Public Television station. It is Arts closes because of financial troubles. 1976 widely distributed by the 1980s. The Cooking Channel launches May 31 as a sister station to the Food Network, because of increasing demand At a wine tasting at the Académie du Vin in Paris, French judges vote two American wines as the for cooking programming. best bottles in the tasting, a 1973 chardonnay from JULIA CHILD’S LEGACY he impact Julia Child had on the Ameri- Her cookbooks also pioneered techniques can kitchen can not be underestimated. that many other chefs would follow. She TIn an age when professional chefs were still recounted culture and customs, technique and primarily men, she was a woman. She was an im- theme and variations in the recipes. She meticu- passioned voice for taking the time to make good lously tested recipes and variations until she found food from scratch, even as frozen and prepackaged the best version. She described preparation that foods were becoming more popular. She became could be done in advance. She tested ingredients a star in middle age and was known for her good to make sure recipes would work with ingredients humor and a down-to-earth style that put viewers readily available to American cooks. She was de- at ease. Though subsequent chefs have attempted voted to public television and prided herself on to imitate her ease, no one seems to match Julia not doing endorsements. Child for authenticity. the QuotaBLE JULIA child “People are so fearful of what they eat, they are no lon- “Once you have mastered a technique, you hardly need ger enjoying food the way they once did, and the dinner look at a recipe again.” — Julia’s Kitchen Wisdom table is becoming a trap rather than a pleasure.” — New York Times, June 19, 1990 okay as long as it had the right amount of nutrients. That’s all they cared about. They’d say frozen green “Thebeans home were economists the same aswere fresh, never which mentioning is ridiculous. anything They’re about not taste at all, or notflavor. in termsThey consideredof taste, anyway.” a meal — On mixes and canned food in the 1940s and ‘50s, People Magazine, June 7, 1999 “Americans don’t like to be bored. And part of that “The pleasures of the table—that lovely old-fashioned is the inevitable result of globalization. Our world is phrase—depict food as an art form, as a delightful part getting smaller, and we’ve become much more adven- turous in our quest for good things to eat.” and health concerns, we must never lose sight of a — On changes in the American palate, People Magazine, June 7, 1999 beautifullyof civilized life. conceived In spite meal.” of food fads, fitness programs, — From her obituary, Associated Press, August 13, 2004 ON MASTERING THE ART OF FRENCH COOKING “No one had ever really taken French cooking and translated it for Americans in terms of showing why you did things, how to do them, “May be the finest volume on French what to do if you made a mistake. It was an analytical approach, a cooking ever published in English.” teaching approach. That was really Julia’s genius.” — Craig Claiborne, in his New York Times review — Judith Jones, Julia’s editor at Alfred A. Knopf, on the genius of the cookbook “I was jealous. It was just the kind of book “What is probably the most comprehensive, laudable, I would have liked to do.” and monumental work on the subject was published — Chef Jacques Pépin, a friend of Child’s since 1960 this week. It is called Mastering the Art of French Cook- and later her collaborator on the television show Ju- lia and Jacques: Cooking at Home ing non-professionals … It is written in the simplest terms “I only wish that I had written it myself.” and it will probably remain as the definitive work for possible and without compromise or condescension.” —James Beard — Craig Claiborne’s review in the New York Times, October 16, 1961 ON JULIA CHILD’S INFlueNce “Every one of us can trace our roots back to her” — Celebrity chef Rocco DiSpirito, New York Daily News, August 3, 2009 “Julia Child was not only an amazing cook but “Julia has slowly but surely altered our way of thinking about taught America that it could learn to cook. That food. She has taken the fear of out of the term ‘haute cuisine.’ She spirit continues to this day, and this is why we has increased gastronomic awareness a thousandfold by stress- have great cooking shows.” ing the importance of good foundation and technique, and has — Chef Art Smith, Associated Press, July 28, 2009 “I think the secret of her appeal was a combi- Through the years her shows have kept me in rapt attention, and nation of joy in what she was doing and a herelevated humor our has consciousness kept me in stitches.

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